Use scissors to cut the pedicle and calyx. Cut in the middle and remove the seeds.

Bring to boil with 1/2 tsp of salt for 15 minutes. And let it cool down for 10 minutes. After that rinse it 3-4 times to reduce the spiciness. Drain it.

Put the chilies into the bowl. Add seasoning powder, white sesame and crispy flour. Stir to mix well.